8 AMAZING HEALTH BENEFITS; 4 WAYS TO HELP YOUR BODY ABSORB TURMERIC AND 1 YUMMY TURMERIC MILK RECIPE
When I was young, Mum used to make Hardar Waro Doodh (Turmeric Milk, known on the internet these days as Golden Milk or a turmeric latte) to help boost our immune systems. She'd also spice her curries with it, make tea with it and use it medicinally and in skin care. I use turmeric in much the same way, because I've experienced its efficacy in my health and wellness since childhood. Turmeric powder has an intense taste, which is nature's way of telling you not to have too much. Wise woman wisdom that I grew up with places the consumed limit at about 1 teaspoon a day.
A QUICK LIST OF 8 AMAZING TURMERIC HEALTH BENEFITS
So what makes Turmeric such a health boosting all-star?
Quite a list of benefits, is it not? Hooray, Turmeric!
I’m not sure turmeric, or its active ingredient curcumin, should be taken as a supplement, honestly, due to poor bio-availability. This means that in order for turmeric to be effectively absorbed into the body, it has to be combined with other ingredients or prepared in particular ways, as my mother’s old school methods of using turmeric show.
I see curcumin supplements more as a last resort than the best option. I’m more in the camp of incorporating healing plants into diet and skin care in their most simple form. It is my belief that if we live in alignment with nature, her cycles and her gifts, then we are most likely to experience significant improvements in well-being, from the inside out. That means living more holistically and taking care of all aspects of health and happiness, rather than trying to fix a problem with a pill. Of course this is only my opinion and not intended as medical advice.
4 WAYS TO HELP YOUR BODY ABSORB TURMERIC
USE THE WHOLE ROOT
Turmeric is more than just curcumin. There are over 100 compounds in the turmeric root which have been found to have potent pharmacological properties. When the root is processed, many of these compounds are lost, and some supplements contain only extracted chemical curcumin. Old school Ayurvedic medicine and Indian cooking has always used the whole turmeric root because the various compounds in turmeric work synergistically together and can aid in the absorption of curcumin. This reflects the belief that whole plants are usually better for health.
Mum would use Turmeric in its dried and powdered form, mostly because, back in the day, it was more easily accessed in North America than fresh roots. If you're using turmeric powder, choose organic. Use less as it’s more concentrated than fresh root. If using fresh roots, add much more to your cooking. Rule of thumb: 1tsp of turmeric powder is equal to 3 tsps of fresh turmeric root.
ADD BLACK PEPPER
My mother’s curries, as in most of Indian cooking, are a complex blend of spices that support each other’s efficacy for health and healing. One of her ingredients that directly helps your body absorb curcumin directly is black pepper. According to UMass Medical School’s Center for Applied Nutrition:
“Curcumin only makes up about 5% of turmeric, similar to black pepper where the active ingredient, piperine also makes up about 5% of the spice. Piperine is responsible for black pepper’s rich flavor and helps inhibit drug metabolism. For example, the liver gets rid of foreign substances by making them water-soluble so that they can be excreted, and piperine can inhibit this process so that curcumin is not excreted. This explains how piperine can help to make curcumin more bioavailable. With just 1/20 teaspoon or more of black pepper, the bioavailability of turmeric is greatly improved, and turmeric’s benefits are further enhanced.”
MIX WITH HEALTHY FATS
Mum would make her curries using ghee or high fat oils like coconut or sunflower. She would make Hardar Waro Doodh (Turmeric Milk) with full fat milk. This makes sense for bio-availability. Curcumin has limited solubility in water, but it does like to attach to fats, which are then more easily absorbed into the bloodstream by the gut.
HEAT IT UP
Many spices become activated by heating, which can be the key to releasing their best effect. Research shows that heating turmeric increases its solubility in water, enhancing the overall antioxidant and anti-inflammatory properties of curcumin. Turmeric is moderately sensitive to heat, so there is no need to boil it for a long period of time. Short cooking times (under 15 minutes) do not destroy turmeric, but will in fact increase the bio-availability of turmeric's many compounds, inclduding curcumin. So heating turmeric in Turmeric Milk or a turmeric wellness tea, or adding it to your cooking, such as in curry or scrambled eggs, will maximize its absorption by the body.
1 YUMMY TURMERIC MILK RECIPE
This is a fabulous drink to help boost your immune system. My mother would give it to us regularly as a preventative measure. More cups would be downed in the event of an illness. You can incorporate Turmeric Milk into your day as your morning drink or in the evening, after a meal or before sleep.
A WORD ABOUT THE INGREDIENTS
Milk - Choose the milk that works best for you. If using dairy, choose grass fed and full fat; or give goats milk a go. If not, add a teaspoon of coconut oil to increase fat content for better absorption of turmeric into your body.
Black Pepper - Packed with manganese and Vitamin K, pepper stimulates the taste buds to get hydrochloric acid going, revving up digestion. When combined with black pepper, turmeric becomes 5,000 times more bio-available.
Ginger - Anti-inflammatory, anti-bacterial, and anti-viral, ginger is pro phytonutrients, especially potassium, magnesium, and Vitamin C. Loved all over the world as a digestive aid, it calms upset stomachs while improving nutrient absorption and circulation.
Cardamom - Loaded with naturally occurring minerals calcium, iron, potassium, magnesium, and Vitamin C, cardamom is the go-to spice for mellowing out respiratory ailments, colds and flus, and sluggish, unhappy guts.
Turmeric - Already ‘nuf said above!
Coconut oil - Helps your body absorb curcumin while adding more fatty acids that that are beneficial brain food.
1 cup milk of choice. If using dairy, choose full fat. If not, add a teaspoon of coconut oil to increase fat content.
¼- ½ teaspoon turmeric powder
A Pinch to ⅛ tsp black pepper
¼ teaspoon ginger powder
⅛ tsp cardamom powder
1 tsp honey or to taste
Place all the ingredients into a pan. Whisk together into the milk. Simmer on medium to low heat until the milk starts to steam (not so hot) or bubble (hotter). Whisk again to foam milk (optional) Pour into your favourite mug and enjoy!